Ingredients:

500 g 5% beef mince

500 g 5% pork mince

3 slices of white bread

10 g fresh chopped parsley

10 g fresh chopped thyme

2 tbsp dried oregano

1 shallot

3 cloves of garlic (chopped)

1 lemon (zested)

2 slim leeks

41 g wholegrain mustard

2 medium eggs

1 pack streaky bacon (good quality)

2x 510 g sweet baby rays bbq sauce

salt and pepper

olive oil

mash potato

green beans

Directions:

1. In a large food processor place in the slices of bread, thyme, oregano, salt and pepper blitz together until the bread becomes in to crumbs. Set aside in a bowl.

2. Chop up the leeks and the shallot. Place a large frying pan on a medium heat add a little olive oil, season with salt and pepper and wholegrain mustard. Cook until sautéed and softened. Leave to cool then add to blender and blitz.

3. In the food processor add in the mince, bread crumbs, ½ a lemon juice season with salt and pepper. Mix together. Add the eggs and mix again until all combined. (don’t mix to much or the mince will go a strange texture.)

4. Get a dish or loaf tin that will fit in the slow cooker. Cover/brush all the inside with BBQ sauce. Place the streaky bacon round the dish making sure they touch leave a little over the edges so you can cover the top. Place in mince and cover over with the bacon, place on lid and cover the bottom of the Crock Pot with water so it covers half way up the dish. Place in to the Crock Pot and cook on a low heat for 6-8hrs.

5. Pre heat oven to 200c.

6. Once cooked drain off any excess water. Take the meat loaf out of the dish and place on a baking tray. Cover the meat loaf with the rest of the BBQ sauce from the one bottle you have used and brush with a pastry brush. Pace the meat loaf in the oven for 15-20 mins this will glaze the meat loaf.

7. Take the meatloaf out of the oven. Slice.

8. Serve and enjoy with the mash and green beans.

Bon Appetit!